Dark gingerbread biscuits

Make no mistake, these are proper dark & spicy gingerbread biscuits. You can forget those meek & mild shop bought ones because once you've had these you won't settle for anything else!

Method:

  1. Turn your oven on at 180C and line a baking sheet with greaseproof paper.

  2. Cream the butter & sugar together, making sure there aren't any lumps.

  3. Add the egg & treacle and mix thoroughly.

  4. Sift the flour and ground ginger into the mixture and combine well.

  5. Knead carefully, forming a soft dough

  6. Roll out to about 7 or 8mm and use pastry cutters of your choice to cut into shapes. Use a little flour for dusting if the dough is sticky. This will help the rolling pin glide over the top. Re-roll any 'off-cuts' of dough and use.

  7. Place them on the baking sheet and put on the middle shelf of the oven for about 10 minutes. You need to keep an eye on them after about 8 minutes to make sure they aren't burning.

  8. Remove from the oven and leave to cool on a wire rack. Decorate if you wish.

You will need:

  • 400g self raising flour

  • 125g dark brown sugar or caster

  • 125g butter (at room temp.)

  • 125g treacle

  • 1 egg, beaten

  • 2 heaped tsp ground ginger

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You will need:

  • Zesty lemon mousse - see our recipe.

  • 10 ready-made meringue nests

  • 2 x Crunchie bars (or equivalent)

  • 50g milk or dark chocolate

Serves 10

You will need:

  • Zesty lemon mousse - see our recipe.

  • 10 ready-made meringue nests

  • 2 x Crunchie bars (or equivalent)

  • 50g milk or dark chocolate

Serves 10

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